Citrus tart
This is an unconventional tart, though the recipe is quite simple: no cream filling in the bottom, just slices of lightly poached fruit in a sweetcrust pastry case.
35 K 3.2/5 (5 reviews)
2 hours 35 min.
Easy
2 tarts
10 IngredientsLast modified on: July 8th 2020
For 2 tarts, you will need:
- 1
2 grapefruits - 2
2 oranges - 3
3 lb + 4.8 oz poaching syrup - 4
2 vanillas pod - 5
4 stars anise - 6
1 lb + 1.6 oz sweetcrust pastry (pâte sablée) - 7
1.5 oz butter - 8
4 tablespoons caster sugar - 9 1.5 oz butter
- 10 4 tablespoons caster sugar
Change measures:
Times for this recipe
Preparation: 45 min.
Resting: 1 hour
Cooking: 50 min.
All in all: 2 hours 35 min.
To finish around 7pm, you'll need to have started before: 17:00.Change end time
Step by step recipe
Stage 1 - 10 min.
Wash 2 grapefruits and 2 oranges, then slice thinly.
It's no secret, a mandolin is the ideal tool for this.
Lay in a large gratin dish and remove any pips.
It's no secret, a mandolin is the ideal tool for this.
Lay in a large gratin dish and remove any pips.
Stage 2 - 10 min.
Put 3 lb + 4.8 oz poaching syrup in a saucepan and add 2 vanillas pod (split down the middle and scraped) and 4 stars anise.
Bring to the boil.
Bring to the boil.
Stage 3 - 1 hour
Pour the boiling syrup over the citrus slices.
Leave to poach for 1 hour.
Leave to poach for 1 hour.
Stage 4 - 5 min.
After this time, drain the fruit thoroughly.
Keep the syrup, as this can be reused next time or in another recipe.
Keep the syrup, as this can be reused next time or in another recipe.
Stage 5 - 8 min.
Cut the slices in half and spread out on absorbant paper to dry..
Stage 6 - 10 min.
Preheat the oven to 360°F (180°C).
Roll out 1 lb + 1.6 oz sweetcrust pastry (pâte sablée) and line an 8-inch (20 cm) tin or ring.
Roll out 1 lb + 1.6 oz sweetcrust pastry (pâte sablée) and line an 8-inch (20 cm) tin or ring.
Stage 7 - 5 min.
Arrange the citrus slices in the pastry case.
Stage 8 - 15 min.
Dot the top with knobs of 1.5 oz butter and sprinkle with 4 tablespoons caster sugar.
Bake for 15 minutes.
Bake for 15 minutes.
Stage 9 - 3 min.
After 15 minutes, take the tart out of the oven and top for a second time with 1.5 oz butter and 4 tablespoons caster sugar.
Stage 10 - 25 min.
Put back in the oven for a further 25 minutes (or thereabouts).
Stage 11
Leave to cool completely before taking out of the ring or tin.
Remarks
In stage 5 you can cut the citrus slices into smaller pieces if you prefer, as this makes cutting the tart into potions easier.
Depending on the ripeness of your fruit, they may well produce more juice, even after poaching. To err on the safe side, use a tin or mould rather than a dessert ring in stage 6, to be sure any juice stays in the tart.
You can use any type of citrus fruit for this recipe, but it is important to choose organic, as the peel will be used.
The star anise can be replaced with cardamom, if you prefer.
Depending on the ripeness of your fruit, they may well produce more juice, even after poaching. To err on the safe side, use a tin or mould rather than a dessert ring in stage 6, to be sure any juice stays in the tart.
You can use any type of citrus fruit for this recipe, but it is important to choose organic, as the peel will be used.
The star anise can be replaced with cardamom, if you prefer.
Keeping: 1 day in the fridge, covered with plastic film.
Source: Based on a recipe by chef Hélène Darroze.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 470 RDI=180 % | 6,700 RDI=630 % | 1,970 RDI=300 % | 32,430 RDI=1,620 % | 135,760 RDI: 1,620 % |
| Per 100 g | 10 RDI=5 % | 190 RDI=20 % | 60 RDI=9 % | 920 RDI=50 % | 3,870 RDI: 50 % |
| Per tart | 240 RDI=90 % | 3,350 RDI=320 % | 990 RDI=150 % | 16,210 RDI=810 % | 67,880 RDI: 810 % |
How much will it cost?
- For 2 tarts : 19.40 €
- Per tart : 9.70 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Poaching syrup
You can get more informations, or check-out other recipes which use it, for example: Poached pears, Pear and chocolate tart with a hint of mint, Peach Melba, Peach and green tea tart, How to poach peaches, ... See them all 6
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Blackcurrant and chestnut verrines, Late summer tart with plums and apricots, Pear tart with almond cream, Apple amandine tarts from Brélès, Apple custard tart, ... See them all 43
Butter
Like these other recipes: Croque-monsieur gourmand, Spinach Omelette, Boulangère tart tatin with vine nectarines, Potimarron (Japanese chestnut pumpkin) purée, Corsican tarts, ... See them all 471
Caster sugar
Like these other recipes: Rolled chestnut and apple brioche, Kugelhof for Nanou, Gâteau Nantais, Gâteau Breton (Brittany butter cake), Apple charlotte with toasted brioche, ... See them all 360
Other recipes you may also like
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.January 8th 2025530 K 14.5 2 hours 50 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.October 30th 2021444 K4.6 5 hours 30 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024513 K4.6 1 hour 60 min.
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.February 21th 2011347 K4.8 5 hours 6 min.
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.September 7th 2018374 K3.8 3 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.